Añejo Enchilado is a firm, aged Mexican cheese initially made from goat's milk but is now commonly made from cow's milk. It has a traditional brick red colourful exterior formed by rolling the cheese in paprika, adding an extra spicy flavour to the already salty sharp cheese, making it somewhat similar to Parmesan cheese or Romano cheese. However, it is as strong or robust flavoured as its Hispanic cousin, Cotija.
Añejo means "aged" in Spanish. When fresh and young, the cheese is crumbly and breaks into small pieces very easily. As it ages, the cheese becomes firmer, allowing it to be easily shredded or grated. It is frequently used in baking and grilling, particularly in making burritos, enchiladas and tacos.